Once your noodles are done, drain them and lay them flat on a large baking sheet to cool slightly. Next, prepare the cream cheese layer. In a separate mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add in the powdered sugar, ground cinnamon, and the additional teaspoon of vanilla extract until well combined. Now, it’s time to start layering! In your greased 9×13 inch baking dish, place three lasagna noodles in a single layer at the bottom. Spread half of the cream cheese mixture over the noodles, followed by half of the pecan filling. Repeat these layers one more time: three noodles, the rest of the cream cheese layer, and finally, the remaining pecan filling on top.
Cover the dish with aluminum foil and bake it in the preheated oven for about 30 minutes. After that, remove the foil and continue baking for another 15 minutes, or until the pecan topping is bubbly and lightly caramelized. The smell wafting through your kitchen will make you practically drool! Once it’s out of the oven, let it cool for at least 30 minutes (if you can resist the temptation!) before slicing into squares. I promise this dessert is best served chilled, so it’s worth the wait to pop it into the fridge for a couple of hours before serving.
Pro Tips for Best Results
I tested this recipe three ways to make sure it has the perfect balance of flavor and texture. One thing I learned is to use high-quality pecans; they really do make a difference! Toasting the pecans lightly in a dry skillet before adding them to the dish brings out their natural oils and enhances the flavor beautifully.
Also, when mixing the cream cheese layer, I found that letting it sit at room temperature for about 30 minutes before mixing helps achieve that silky texture. It beats trying to mix cold cream cheese, which can lead to lumps! Lastly, I like to serve mine with a dollop of whipped cream on top; it adds an extra creaminess that elevates the entire dessert.
Common Mistakes to Avoid
One common mistake I made during my trials is undercooking the lasagna noodles. Remember, they should be al dente. If they’re too soft, they could break apart when layering, which isn’t what we want. So keep an eye on the pot as you boil them! (See the next page below to continue…)